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Quick and Easy Chicken Tortilla Soup

Tomorrow is the first day of fall so in my mind it is officially soup, stew, chowder and chili season. This chicken tortilla soup recipe is not only hearty but also quick and easy. It will take you less than thirty minutes to make because the recipe calls for a rotisserie chicken. If you have a little extra time, you can use chicken tenders instead of cooked chicken. I have used raw chicken tenders before and let them cook in the broth and shred them once they are done and added them back in the soup. If you are a busy mom like me, then go with a rotisserie chicken from the grocery store. I also normally use fire roasted tomatoes and fire roasted corn from Trader Joe's in this soup. You can use either canned or frozen corn. It is perfectly fine if you use regular diced tomatoes and corn if you can't find the fire roasted version in the grocery store. The fire roasted flavor really does take this dish up a notch so I strongly suggest using them if you can find them. I normally serve my soup worth a cheese quesadilla or tortilla chips. You can also grill up a flour tortilla and cut it up in strips and place it on top of the soup. I hope your family enjoys this soup as my as my family does! Happy Fall 🍁

Ingredients to make the Soup

2 tablespoons vegetable oil

1 small onion, diced

2 tablespoons minced garlic

1 jalapenos, finely diced

1 poblano pepper, diced

6 cups low-sodium chicken broth

1 14.5-ounce can fire-roasted diced tomatoes

114.5-ounce can black beans, rinsed and drained

1 half of a rotisserie chicken, cubed

2 limes, juiced

Salt and freshly ground black pepper

1 cup roughly chopped fresh cilantro leaves

Suggested toppings

1 avocado, pitted, sliced

1 cup shredded Monterrey cheese

Fresh cilantro

Direction to Make the Soup

1. In a Dutch oven or large pot heat the vegetable oil.

2. Add the onions and cook for 2 minutes. Once the onions have softened add the garlic and jalapenos and poblano peppers and cook for another minute.

3. Pour the chicken broth, tomatoes and rinsed beans into the pot and season to taste with salt and pepper and then bring to a boil. Once at a boil lower heat to simmer and add the cut up chicken.

4. Add fresh lime juice and fresh cilantro to the pot. Ladle soup over chicken into a bowl and top with shredded Monterey Jack or Mexican blend cheese, sliced avocado, and fresh cilantro. Serve with a cheese quesadilla or tortilla chips. Enjoy!

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